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$56.25
The showstopper cut. Grass-fed lamb frenched rib rack — elegant presentation, bold clean flavor, and extraordinary tenderness.
- Frenched for Elegant Presentation — Rib bones meticulously trimmed for a restaurant-quality centerpiece at the table.
- 100% Grass-Fed & Finished — Higher in omega-3s and CLA. Richer, more complex flavor than grain-fed lamb.
- No Antibiotics, Hormones, or GMOs — Ethically sourced from regenerative farms.
- Flash Frozen for Peak Freshness — Vacuum-sealed and delivered frozen to your door.
★★★★★ 4.9 out of 5 stars (400+ reviews)
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✔ In Stock — Ships Frozen Nationwide
Grass-Fed Lamb Frenched Rib Rack — The Showstopper Cut
Our Grass-Fed Lamb Frenched Rib Rack is one of the most visually striking and deeply flavorful cuts available — rib bones meticulously trimmed for elegant presentation, exposing the clean white bone that makes this cut as impressive to look at as it is to eat. Tender, juicy, and rich with the bold, herbaceous character of 100% grass-fed lamb. Roast it whole as a centerpiece for holidays and dinner parties, or cut into individual chops for an elevated weeknight meal. Raised without hormones, antibiotics, or GMOs. This is lamb as nature intended.
Why Our Grass-Fed Lamb Frenched Rib Rack Is Different
- Frenched for Elegant Presentation — Rib bones meticulously cleaned for a restaurant-quality presentation at the table.
- 100% Grass-Fed & Finished — Higher in omega-3s and CLA than grain-fed lamb. Richer flavor, superior nutrition.
- Bold, Herbaceous Flavor — The natural result of a varied pasture diet — more complex and alive than grain-fed alternatives.
- No Antibiotics, Hormones, or GMOs — Ethically sourced from regenerative farms.
- Versatile — Roast whole for a centerpiece or cut into individual chops for smaller servings.
- Ships Frozen Nationwide — Vacuum-sealed and packed with dry ice.
How to Cook a Frenched Lamb Rib Rack
Bring to room temperature for 45 minutes before cooking. Season generously with garlic, rosemary, olive oil, salt, and black pepper — press the rub into the meat side deeply. For roasting whole: sear fat-side down in a hot oven-safe skillet for 2–3 minutes, then flip and transfer to a 400°F oven. Roast until internal temperature reaches 130°F for medium-rare, approximately 20–25 minutes depending on size. Rest for 10 minutes before slicing between bones into individual chops. For a Dijon-herb crust: coat the meat side with Dijon mustard before applying the herb rub — it creates an exceptional crust and locks in moisture.
Nutritional Benefits of Grass-Fed Lamb
- Higher in Omega-3s & CLA — Grass-fed lamb has a significantly more favorable fat profile than grain-fed alternatives.
- Rich in Iron, Zinc & Selenium — Essential minerals in their most bioavailable whole-food form.
- High in Vitamin B12 — Essential for neurological health and red blood cell production.
- Naturally Lean — More protein per calorie than most red meat options.
Frequently Asked Questions
Frenching refers to the process of trimming the meat, fat, and connective tissue from the upper portion of the rib bones, exposing the clean white bone. This is done purely for presentation — the exposed bones make the rack visually dramatic and allow for easy handling when eating individual chops. It has no effect on flavor but significantly elevates the presentation at the table.
Medium-rare is the ideal doneness for lamb rack — pull at 130°F internal temperature and rest for 10 minutes. The temperature will rise to approximately 135°F during resting. For medium, pull at 140°F. Lamb rack becomes dry and loses its exceptional tenderness when cooked past medium — use a reliable instant-read thermometer for accuracy.
The classic technique: sear the fat side first in a hot skillet for 2–3 minutes to render some fat and develop color, then apply a Dijon mustard coating to the meat side before pressing on the herb mixture. The mustard acts as a binder that locks the crust in place during roasting and adds a subtle depth of flavor. Combine finely chopped rosemary, thyme, garlic, breadcrumbs or almond flour, and olive oil for the crust mixture.
Yes — grilling works beautifully. Set up a two-zone grill with one side on high heat and one side indirect. Sear the rack over direct heat for 2–3 minutes per side to develop color, then move to the indirect zone, cover, and cook until internal temperature reaches 130°F. The bones can be wrapped in foil to prevent charring. Rest for 10 minutes before slicing.
A standard frenched lamb rack contains 7–8 ribs and serves 2 people as a main course — plan on 3–4 chops per person. For larger gatherings, order two racks and present them as a crown roast by joining the two racks in a circle with the bones pointing upward — one of the most dramatic presentations in home cooking.
Vacuum-sealed and flash frozen at peak freshness. Orders are packed in an insulated box with dry ice and shipped frozen nationwide. Your order arrives ready for the freezer.
Yes. Standard shipping is free on all orders over $159. Bundle your lamb rack with other cuts to hit the threshold easily.
Shipping & Storage
- Ships frozen with dry ice — arrives freezer-ready
- Delivered to all 48 contiguous states
- Free standard shipping on orders over $159
- Vacuum-sealed for up to 12 months of freezer-fresh quality
Subscribe & Save: Get 5% off every order plus a free monthly bonus pack. Learn more →
Ready to Buy Grass-Fed Lamb Frenched Rib Rack?
100% grass-fed. No antibiotics or hormones. The most elegant cut in the lamb catalog. Delivered frozen to your door. Free shipping on orders over $159.
✔ Ships Frozen | ✔ Nationwide Delivery | ✔ 100% Satisfaction Guarantee
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Customer reviews
What our customers are saying
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★★★★★
"I was so excited about the salmon, lamb, and chicken that I actually forgot the steaks. Well that's my next order. Thanks Ferguson for great service."
★★★★★
"I especially like the rack of lamb. The meat is consistently good. Monthly boxes. Well packed."
★★★★★
"I forgot what it was like to have farm raised beef and lamb — can NOT get this fresh from a supermarket. Definitely the best!"
★★★★★
"I enjoyed the lamb — it was very tasty, nothing like I have ever eaten."
